The menu
Starter + Main course or Main course + Dessert: €30.50
Starter + Main course + Dessert: €36
Starter only €14 / Main course only €25 / Dessert only €10
Children’s Menu: €19
Getting started
JERUSALEM ARTICHOKE SOUP
Roasted hazelnuts, hazelnut oil
FALAFEL
Chickpea hummus, black lemon, spinach chloro, za’atar
DUCK CROMESQUIS WITH FOIE GRAS
Asian-style lacquered duck sauce, squash purée, Brussels sprout petals tossed in hazelnut oil.
6 € supplement
THE LANGOUSTINE
Lightly pearled, almond cream, bisque vinaigrette, glasswort, pollen
6 € supplement
We continue with…
CONFITED CHUCK
Aubrac beef, carrots prepared in every way, fermented emulsion, pesto made from beet greens
SARDINIAN FREGOLA
In an autumn stew: coconut beans, kale, shredded purple cauliflower, buckwheat
FILLET OF POLLACK
A medley of parsnips, paprika, chanterelles, mild garlic cream, and kumquat
FILET OF AUBRAC BEEF
baby potatoes, figs, sautéed wild mushrooms, seasonal vegetables, reduced sauce
Supplement €10
For a smooth finish
VANILLA AND CARROT
caramelized puff pastry, vanilla cream, caramel, sorbet, and carrots cooked with orange
MANGO, COCONUT, AND WASABI
rice pudding, fresh mango, coconut-wasabi ice cream, vanilla cream
XOCO 60% SEMI-BAKED CHOCOLATE
Blood Orange Sorbet
FARM-STYLE FAISSELLE
red fruit coulis or fresh cream or sugar or chestnut cream
CHEESE FROM THE SAINT ANTOINE DAIRY
Osso Iraty, Abondance, Tome d’Azergues
3 € supplement
CAFÉ GOURMAND
Financier, brownie, vanilla cream puff, ice cream
3 € supplement
Chef’s suggestions
SCALLOP
Scallops, langoustines, and mussels, seafood béchamel sauce, golden and crispy breading, mixed greens
€16 per item or €30 for two items
TURBOT FILLET (Approx. 600g)
potatoes, hollandaise siphon, seasonal vegetables
38€ per person (minimum of 2 people)
CHILDREN’S MENU
Fresh fish or meat, seasonal vegetables, and baby potatoes + chocolate demi-cuit
€19 per person (ages 10 and under)
Net prices in euros, taxes and service included.
Alcohol abuse is dangerous to health, consume in moderation.
Allergens: available on request each week.